Get the Recipes

I have a terrible habit of stockpiling open jars of jams and jellies in the fridge. I'll open a jar and eat a few servings over a week or two, drizzled into yogurt or smeared on toast. Inevitably, though, the second half of the jar will languish in the back of the fridge after I've grown tired of that particular strawberry, peach, or blackberry preserve. So recipes like Melissa Hamilton and Christopher Hirsheimer's little toasts with preserved strawberries and jamón serrano in Canal House Cooks Every Day are a godsend (to me and my sad, half-empty jars). Pairing sweet, tender strawberries with salty, fatty ham is an easy way to battle jam palate fatigue as it turns a breakfast staple into a fast hors d'oeuvre.

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